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Easy Chicken Piccata

A Flavor-Packed Weeknight Dinner featuring tender chicken breast in a tangy, buttery lemon sauce with capers.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Skillet
  • Mixing Bowl
  • Shallow Dish
  • Aluminum Foil

Ingredients

Chicken

  • 4 pieces Boneless Skinless Chicken Breasts Ensure they reach an internal temperature of 165°F.

Flour

  • 0.5 cup All-Purpose Flour For dredging the chicken.

Oil

  • 2 tablespoons Olive Oil For cooking the chicken.

Butter

  • 4 tablespoons Unsalted Butter Added at the end for richness.

Lemon Juice

  • 1-2 large Fresh Lemons Juice needed for the sauce.

Capers

  • 2 tablespoons Capers For a briny flavor in the sauce.

Broth

  • 0.5 cup Low-Sodium Chicken Broth To create the sauce base.

Seasoning

  • to taste Salt For seasoning the chicken.
  • to taste Black Pepper For seasoning the chicken.

Garnish

  • 2 tablespoons Chopped Fresh Parsley For garnish.

Instructions

  • 1. Pat the chicken breasts dry and season with salt and pepper.
  • 2. Dredge each chicken breast in flour, shaking off excess.
  • 3. Heat olive oil in a skillet over medium-high heat and cook chicken for 4-5 minutes on each side until golden brown.
  • 4. Transfer chicken to a plate and cover with foil to keep warm.
  • 5. In the same skillet, melt butter and scrape up brown bits from the pan.
  • 6. Add lemon juice and chicken broth, stirring to combine, and simmer for 3-4 minutes.
  • 7. Stir in capers and return chicken to the skillet, spooning sauce over it.
  • 8. Cook for an additional minute, then remove from heat and garnish with parsley.
  • 9. Serve the chicken with sauce over it, paired with your choice of sides.

Notes

Leftovers can be stored in an airtight container for up to three days. Reheat gently.